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PHOENIX -- Corn on the cob is in season right now, which means you can buy eight ears for $1 at most grocery stores.

Ken Arneson, the executive chef at Hole-in-the-Wall at Pointe Hilton Squaw Peak Resort, showed 3TV's Gina Maravilla how to make "plunge butters" for dipping grilled corn on the cob. It's a Southern thing. Grilled corn on the cob with the husks on is a staple offering at Hole-in-the-Wall.

Meet Chef Ken at his next Grill Masters Class at Hole-in-the-Wall. On Saturday, Aug. 30, noon-1 p.m., join chef Ken to learn how to perfectly season, grill and BBQ any meat ($20 per person). This event is open to non-resort guests, and is perfect for families to enjoy together. Following the class, enjoy a BBQ lunch and for guests over the age of a 21, a margarita is served with lunch. For reservations, call 602- 870-1977.